Savor and share: Mother’s Day

For the Recipe Box of May 2, we will be publishing pasta recipes that did not fit on March 21. Which means you have an extra week to come up with a nice (maybe new) recipe with which to brighten someone’s Mother’s Day for the Recipe Box of May 9.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

In a large saucepan over low heat warm the whipping cream, vanilla and sugar until sugar is dissolved. Gradually whisk in the egg yolks. Set the mixture aside to cool. Grease a 10 1/2 inch springform pan and line it with foil. Layer the bottom of the pan with the bread slices. Pour 1/4 of the cream mixture over the bread, continue to make 3 more layers. Press a sheet of aluminum foil directly on the top layer of bread. Top with a plate and a can of vegetables to weight it down and refrigerate for 1 hour. Place the springform pan in a larger pan with 1 inch of water. Bake at 325 degrees for 1 1/2 hours. Cool completely and refrigerate until ready to use. When ready to serve turn out of pan and cut into slices. Arrange slices on a baking sheet. Brush each slice with melted butter and heat in oven at 350 degrees for 15-20 minutes. Serve with fresh berries and warm maple syrup.
Serves 14. Submitted by Pam Wobrock

Mix the flour, sugar and baking soda in a large bowl. Add the eggs and vanilla and beat well. Stir in the undrained crushed pineapple and pecans. Pour into a nonstick 9×13 cake pan. Bake at 350 degrees for 35-40 minutes.

In a mixing bowl beat together the cream cheese and butter until light and fluffy. Add the confectioners sugar and vanilla and beat until smooth. Stir in crushed pecans. Frost cake while warm. Serves 12
Submitted by Pam Wobrock

On a lightly floured surface, roll out the puff pastry to a 12” square. With a paring knife, cut out as large a pastry heart as possible .Cut a border ¼” wide inside the first heart to make a smaller heart inside a larger one.

Place pastry on a parchment-lined baking sheet. Brush the top edge with the egg mixture. Top with the ¼ “ border around the edge, cutting to fit as necessary. With remaining egg mixture, brush pastry all over. Prick pastry once in the very center. Within the pastry border, sprinkle with almonds and sugar. Back 12 to 15 minutes until pastry is golden brown. It may be necessary to prick the pastry again to keep it from rising too much in the center. Cool.

Brush the inside of the shell gently with half the melted jelly. Arrange the strawberries on top. Brush with remaining jelly. When time to serve, cut the tart with a serrated knife into serving pieces.

In a food processor, combine the flour, butter and confectioners’ sugar, and process until the mixture forms a ball. Press the dough evenly into a 12” tart pan with a removable bottom. Take care to push the dough into the indentations in the side of the tart pan. Bake 10 to 12 minutes, until very lightly browned. Cool on rack.

Beat the cream cheese, sugar and vanilla until very smooth. Spread over cooled crust.

Arrange sliced strawberries around the edge of the tart, with bottoms pointing outward. Arrange a circle of kiwi slices or, if using diced kiwi , mix kiwi with blueberries, raspberries and remaining strawberries and arrange artfully on top of the tart, slightly overlapping the edge of the strawberry row.

In a small saucepan, mix the limeade, sugar, cornstarch and lime juice. Cook over medium heat until the mixture is thick and clear, which should take about 2 minutes. Let cool. Brush over all of the fruit. You may not use all of the glaze. Discard any extra.

Store the tart in the refrigerator until about 15 minutes before serving.

Preheat oven to 400 degrees. Mix dry ingredients and sift twice. Place dry ingredients in a medium bowl and work in butter with fingertips. Add egg or egg yolks and milk. Stir with fork until all ingredients are mixed well. Press lightly into ungreased 8 x 8-inch pan. Bake for 15 minutes. Cut into square serving size pieces. Then split each piece in half so as to have a top and bottom half.

Topping: Spoon strawberries over bottom half of cake. Replace top half of cake and spoon on more strawberries. Top with whipped cream.

Sprinkle beef with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer the beef to a plate.

Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the mushrooms and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; cook, stirring occasionally, until the mushrooms start to release their liquid, about 1 minute. Add the shallot and garlic; cook, stirring occasionally, until the shallot is softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until the mixture is reduced by about one-half, about 6 minutes.

Stir in the beef and any accumulated juices and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard. Serve over cooked wide noodles or linguine, if desired.